Roasted Broccoli With Hollandaise Sauce


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This roasted broccoli with hollandaise sauce will surely up your side dish game. The key here is to nail that homemade hollandaise sauce. And once you do, you’ll have a bowl of creamy, crisp goodness ready to wow your guests.

A bowl of roasted broccoli drizzled with hollandaise sauce.

Who says hollandaise sauce is just for your morning eggs Benedict? If you haven’t tried it drizzled over roasted broccoli – boy are you in for a treat! This combo is the perfect contrast of creamy and crisp textures. And their savory flavors meld so beautifully together with an added punch of lemon and parsley. In other words, it’ll have you doing your dinner happy dance.

As always, roasted vegetables are the name of the game when it comes to easy dinner ideas. So the next time you have a broccoli head waiting for you in the fridge, this roasted broccoli with hollandaise sauce should be next on your list.

Roasted broccoli ingredients on a table.

Ingredients You’ll Need

Roasted Broccoli: 

  • Broccoli: A fresh head of broccoli will bring the best results for roasting. But, you can also use frozen broccoli.
  • Olive Oil: A drizzle of this will help the broccoli crisp up beautifully in the oven.
  • Salt and Pepper: Simple seasonings bring the florets to life.

Hollandaise Sauce: 

  • Egg Yolks: The foundation for any great hollandaise sauce!
  • Lemon Juice: Adds a bright burst of freshness.
  • Dijon Mustard: Just one teaspoon for a delicious tanginess.
  • Cayenne Pepper & Salt: A pinch of both to tie all the flavors together.
  • Unsalted Butter: Makes this sauce extra smooth and buttery.
  • Parsley: Adds an herbal pop that tastes great with broccoli.

Find the printable recipe with measurements below.

Roasted broccoli on a sheet pan.

First, Make Roasted Broccoli

Roasting a batch of perfectly crisp broccoli couldn’t be any easier! First, preheat your oven to 425F then follow along below.

  • Prep the broccoli. Remove and cut the florets into small pieces.
  • Give them a quick toss. Toss them in olive oil, salt, and pepper on a baking sheet.
  • Bake away! Pop them into the oven for 20 minutes, or until the edges are slightly browned.

Blending hollandaise sauce in a Vitamix.

Next, Onto The Best Hollandaise Sauce

This version of hollandaise sauce has more lemon than usual and fresh parsley, which pairs deliciously with the roasted broccoli. And if you’ve never made hollandaise sauce before, don’t fret. I’ll walk you through a few key tips that guarantees a no-fail, ultra creamy sauce! But before you start, keep in mind that you need hot melted butter to achieve that velvety smooth consistency. If it’s not hot enough, it won’t emulsify the egg yolk and lemon juice mixture properly. Now let’s get blending!

  • Melt the butter. Microwave it for about 1 minute until hot. And make sure to cover it so it doesn’t splatter everywhere.
  • Add everything (but the butter) to a blender. This means the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.
  • Slowly stream in the butter. As your blender is running, slowly pour it in from the top opening.
  • Add the parsley. Toss in a handful of parsley to the mixture and pulse a few times until it’s combined – don’t blend!
  • Pour the sauce into a small bowl. Then drizzle this deliciousness over your roasted broccoli and voila!

A spoon in a small bowl of hollandaise sauce in front of a bowl of roasted broccoli.

How To Store And Reheat

Ideally, this dish tastes best when served right away. But, you do have the option of storing leftovers for the following day.

  • Saving a portion for later? Set aside some roasted broccoli and enough hollandaise sauce to drizzle over it. Store both in the fridge in airtight containers to enjoy the next day.
  • How to reheat hollandaise sauce: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments until warmed through (being careful not to overheat and cook it).

Pouring hollandaise sauce over roasted broccoli.

More Delicious Roasted Vegetables

Have extra veggies hanging around in your fridge? Roast them! Roasting always infuses so much flavor.

If you make this roasted broccoli with hollandaise sauce, let me know how it turned out! I’d love to hear what you think in the comments below.

A bowl of roasted broccoli topped with hollandaise sauce.

Roasted Broccoli With Hollandaise Sauce

5 from 9 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Author: Lisa Bryan


This roasted broccoli with hollandaise sauce will surely up your side dish game. The key here is to nail that homemade hollandaise sauce, and then drizzle it over perfectly crisp broccoli.


Roasted Broccoli

  • 1 head of broccoli
  • 2 tablespoon olive oil
  • salt and pepper, to taste

Hollandaise Sauce

  • 3 egg yolks
  • 2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • pinch of cayenne pepper
  • 1/2 cup unsalted butter or ghee, melted and hot
  • handful of parsley


  • Preheat your oven to 425F. Then remove the individual florets from the broccoli head and cut them into bite sized pieces.
    Broccoli on a sheet pan to be roasted.
  • On a baking sheet, toss the broccoli florets in olive oil, salt, and pepper. Spread them out into an even layer on the baking sheet and bake for 20 minutes in the oven, until the edges are crisp and slightly browned.
    Roasted broccoli on a sheet pan.
  • While the broccoli is roasting, make the hollandaise sauce. First, melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Then add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Then add a small handful of parsley into the blender and pulse to mix it in. Once it's mixed together, pour the sauce into a small bowl.
    Blending hollandaise sauce in a Vitamix with parsley.
  • Remove your broccoli from the oven and place them in a large serving bowl. Then pour the hollandaise sauce over the roasted broccoli and serve.

Lisa's Tips

  • Heavy duty commercial sheet pans are the best for not warping in the oven as well.


Calories: 398kcal | Carbohydrates: 14g | Protein: 9g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 515mg | Potassium: 556mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1912IU | Vitamin C: 153mg | Calcium: 173mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Keyword: hollandaise sauce, Roasted Broccoli, Roasted Broccoli With Hollandaise Sauce
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hello, i love your site.. but I’m new to this world, isn’t butter on the list of no no? or is it just not to eat to much it?
    in Denmark they really point out “NO DAIRY” but my body needs it sometimes.. is butter/milk okay in small amouts :) hope you’ll answer.

    – Denmark

    1. Hi Bianca – If you’re not dairy-free, it’s okay to eat butter once in awhile. As I always say, consume things in moderation!

  2. I have never been a fan of cooked broccoli, but this is absolutely delicious!
    I also used my immersion blender to make the sauce and worked great.5 stars

  3. Wow. This was absolutely delicious!
    I added some lemon zest to the hollandaise to give it an extra zing. I’ve made hollandaise several times before, and although I don’t have a Vitamix blender, so I used an immersion blender and perfection was created.5 stars

  4. First you tell us to melt the butter and add to ingredients in blender, then you say to slowly add the butter to what you’ve just whirled in the blender????

    1. Hi Roberta – Yes, the key to making hollandaise sauce is to slowly stream in hot melted butter so that it doesn’t overcook the sauce and make it curdle.

  5. Such a gorgeous vegetarian recipe. I’ve never tried hollandaise with broccoli but I can already feel that it’s a wonderful idea!5 stars